Hazelnut Muffins

In my desire to create healthier baked goods and to add more whole grains into our diet, I have been browsing through some of the “healthy” cookbooks on my baking cookbook shelf. Yes, I must admit I do have an entire bookshelf (or two) dedicated to baking. I was sent a cookbook last year to review called Good To The Grain by Kim Boyce, that uses a myriad of different grains in a variety of recipes. I pulled the book out recently and looked through it for inspiration and was drawn to the Hazelnut Muffins. I love hazelnuts, called nocciola in Italian, and find their earthy flavor is wonderful in baked goods of every description. I also have been drawn to making muffins recently as there are now just two of us at home, and we never seem able to finish off a whole cake by ourselves. A muffin is the perfect size snack for one person, and I can freeze half of them to enjoy at a later date.
Hazelnut Muffins
Rating 4.3
By 19 people
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    4.3/5 (19 Votes)
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Servings:  18
Prep Time:  15 minutes
Total Time:  40 minutes

Related Categories:   Dessert,  


1/2 Cup Hazelnuts, Coarsely Chopped 4 Ounces Coconut Oil (Or 1 stick/4 Ounces Butter) 1/2 Teaspoon Salt 1 Cup Whole Wheat Pastry Flour 3/4 Cup Oat Flour 1/2 Cup All-purpose Flour 1/2 Cup Dark Brown Sugar 1 Tablespoon Baking Powder 1/2 Teaspoon Baking Soda 1 Teaspoon Salt 1 Teaspoon Ground Cinnamon 1 Cup Light Buttermilk 1/2 Cup Fat Free Greek Yogurt 2 Large Eggs 1 Teaspoon Vanilla Extract Topping: 1/2 Cup Finely Chopped Hazelnuts 1/4 Cup Dark Brown Sugar 1 Teaspoon Ground Cinnamon

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